JPS60217870A - Preparation of chinese noodle - Google Patents

Abstract

PURPOSE:To prepare Chinese noodles resistant to limpening and capable of keeping the stiffness and elasticity for several days, by kneading wheat flour with salt, water, alkaline water, and powdery albumen, aging the obtained Chinese noodle pastry, extending the pastry in the form of noodle web, boiling the raw noodles in hot water, dehydrating in hot oily washing with chilled water, and drying with hot air. CONSTITUTION:100pts.(wt.) of wheat flour is added with about 2pts. of salt, about 30pts. of water, about 2.5pts. of alkaline water, and 0.3pts. of powdery albumen as an agent for suppressing the absorption of water, and the mixture is kneaded. The obtained raw material of Chinese noodle is aged for >=1hr, and rolled with a roller. The obtained pastry web is slit with a proper slitting edges to obtain raw noodles. The noodles are aged for about 24hr, boiled for about 1min in hot water, thrown into soybean oil heated at a temperature above the boiling point of water and not too high to cause the degradation of gluten, i.e. 110-130 deg.C, and dehydrated for about 30min. The dehydrated raw noodles are washed with chilled water, dehydrated for about 30sec with a centrifugal separator, dried with hot air, and allowed to cool to obtain the objective processed noodles.

Description

[Detailed Description of the Invention] This invention relates to a method for producing ramen (Chinese noodles). Conventional ramen requires boiling the raw noodles in boiling water, but depending on the thickness, It takes ~4 minutes (around 6 minutes), and due to the long cooking time from raw mackerel to ramen, conventionally two employees would normally cook ~50゜ per hour.
They could only provide 60 cups.

This invention shortens the boiling time of raw noodles,
The aim was to make it possible to provide a large amount of ramen in a short period of time, and to create a product that has firmness and elasticity, which is the first condition for umami, and that can maintain that elasticity for a long time. It's something.

Furthermore, the method for manufacturing ramen noodles of the present invention will be explained in detail.

The firmness and elasticity, which are the primary requirements for ramen's umami flavor, are due to the fact that when water is added to the wheat flour, which is the raw material for ramen noodles, and mixed, the water chemically bonds to the vegetable proteins contained in the flour. This process is called hydration, and if the hydration process becomes excessive, the elasticity will be lost again. In addition, the progress of hydration is stopped by heating in boiling water, resulting in elastic ramen noodles.
Even those elastic ramen noodles lose their elasticity in a short period of time as the bond between the chopped noodles and the gluten is broken due to the subsequent absorption of moisture within the ramen noodles.

Semi-strong flour is used for ramen, where the firmness and elasticity determine the deliciousness, but medium-strength flour is used for udon noodles, whose texture and texture determine the deliciousness. Therefore, even though udon noodles that have lost their elasticity can be eaten, ramen that has lost its elasticity and has become stretched out has no product value. Therefore, although there are udon noodles that are boiled in advance, there is generally no ramen that is boiled in advance. For this reason, in the case of ramen, it is necessary to boil it for about 6 minutes just before eating, and this long opening time not only causes customers to wait, but also causes 2 people to boil it as mentioned above. Because our employees can only serve about 50 to 60 cups per hour,
This was a decisive obstacle to providing large quantities of ramen in a short period of time.

Therefore, in order to solve the above problems, this invention firstly adds powdered egg white to the ramen ingredients to prevent the ramen noodles from spreading due to absorption of excess water in the soup. By suppressing the absorption of moisture in the ramen soup, the spread of ramen in the ramen soup can be delayed.Secondly, when processing raw ramen noodles, the temperature and processing time must be set so as not to destroy the gluten bonds. Thirdly, by keeping the moisture content of the spider after processing within the limit that can maintain gluten binding and allowing some moisture to remain, the gluten is not destroyed for a relatively long period of time. The solution was to make the ramen noodles strong and maintain their elasticity, and to make the ramen noodles suitable for eating in an extremely short boiling time.

Therefore, in the first step of this invention, as in the conventional ramen raw noodle manufacturing process, 2 parts of salt are added to 100 parts of wheat flour.
1,000 parts, about 60 parts of water, and about 60 parts of water, and furthermore, in this invention, 0.6 parts of powdered egg white is added as a moisture absorption inhibitor, and these are mixed and kneaded by stirring. . Note that all the above ratios are expressed in weight ratios.

By the way, the vegetable protein contained in wheat flour, which is the raw material for ramen noodles, combines with twice the amount of water to form gluten, and other starchy substances are swollen by 60 times the amount of water. . Therefore, more water content is
The water that causes the destruction of gluten is removed. Now, for wheat flour I KF with a vegetable protein content of 7,
The maximum amount of water required is 140P, which is twice the amount of 70 FPK of 7% vegetable protein in wheat flour I Ky, and the remaining starch material, 960 FPK. 279, which is 60% of the total? The sum of the water is 419F. Therefore, if more water is added, the gluten will absorb the excess water, causing the above-mentioned destruction, and the ramen noodles will gradually spread.

In the second step, the kneaded and mixed ramen ingredients are aged for at least one hour, then rolled out into noodle strips using rolling rollers, and the noodle strips are shaped using square cutting teeth of an appropriate size. Make noodles into raw noodles.

The above-mentioned square cutting teeth are of a required size depending on the thickness K of the Ramen noodles. Through this step, the water in the raw noodles evaporates to some extent, resulting in a loss of about 10 yen.

In the next 6th step, after aging the raw # above for about 21 hours, boiling it in boiling water for about 1 minute, and removing the gluten. Temperature 110-160 above the boiling point without breaking
Place in soybean oil at ℃ and dehydrate for about 60 seconds.

By boiling in boiling water in the first half of this process, gluten and starch are converted to d, but the boiling time is
Depending on the thickness of the ramen, the cooking time for thin ramen noodles will be slightly shorter than 1 minute, and for thicker ramen noodles it will be slightly longer than 1 minute.

Next, by putting it in soybean oil in the second half, the moisture absorbed during boiling is dehydrated, and at the same time, gluten and starch are converted into d. The dehydration process in soybean oil depends on the temperature of the soybean oil and the thickness of the ramen noodles.If the temperature is high, the dehydration process may be shortened, or if the temperature is low, the dehydration process may be longer, but if the temperature is thin, the dehydration process may be slightly shorter than 30 seconds. Also,
A thick one is slightly longer than Bso seconds (adjusted). This completes the d conversion of the raw noodles.

During the dehydration process in the soybean oil in the second half, the absorbed moisture is lost and the moisture content returns to that of raw noodles.

In the fourth and final step, the raw noodles that have been dehydrated in soybean oil are washed with cold water, dehydrated in a centrifuge for about 60 seconds, and then dried with cold air for about 60 seconds to 1 minute before being sent to the processing hall. shall be.

The water washing treatment in the first stage of this step is only to wash off the oil adhering to the surface of the processed material, so it is desirable to perform it quickly in order to minimize the absorption of water during the treatment.

Next, in an intermediate dehydration process, the water that has permeated the noodles evaporates, and the noodles are dehydrated. Therefore, if you perform the cold air drying process in the latter stage for about 60 seconds to 1 minute, it will be processed, but since this process is not completely dry and there is residual moisture, the boiling time for cooking will be approximately The time is reduced to less than 10 seconds. This processed steel is slow to elongate due to aging, and maintains its strength and elasticity even the next day, and in some cases up to I/'i 6 to 4 days. Note that if this processed WA is stored frozen, it will not lose its elasticity for about a month.

An example is shown below. 1. For 10 KyK of wheat flour with a vegetable protein content of 7. * 2ooP powdered egg white 60? Water 1000fF Kan water 250P After mixing and kneading the above ingredients, leave in a hot pot for over 1 hour.The total amount of water in the above distribution ratio is 4oo
oy, 1.500 P of the average 15 grams of water normally contained in flour, and 2507 P of water, which is the sum of 4.7
It is 50F.

Then, the above-mentioned ramen raw material is rolled out into a noodle sheet using a rolling roller, and the noodle is made using No. 22 square cutting teeth to produce raw noodles. Then, there will be a loss of about 10 inches due to evaporation, and the moisture content in the above ramen ingredients will be 4,750!9-
The number 4501, which is about 10 qb, decreased to 4.300.
jF (per IKy, it is about r1450 P>).

After letting the raw noodles rest for about 24 hours, the raw noodles/Ky
T- When boiled in boiling water for 1 minute, the raw noodles will have about 55%
Since the water of 5501 of the noodles is absorbed, the water content of the boiled raw noodles is d, which is the sum of 430P and 5501, which is 9801.
becomes.

Next, this is placed in soybean oil at 110°C and dehydrated for 1 minute. Then, most of the water 5501 that was absorbed when the raw noodles were boiled in boiling water will evaporate, returning to the original water content of 46 (Jfl), making it difficult for the ramen to spread.

Therefore, the noodles are quickly washed with cold water to remove the oil from the surface of the noodles, and then dehydrated in a centrifuge for 2 Io seconds. moreover,
This was dried with cold air for about 1 minute to produce 5fc.

Processing produced in this way significantly shortens the boiling time when cooking, whereas conventional ramen requires about 6 minutes of boiling time just before eating, depending on the thickness of the ramen. On the other hand, processing of kernels is about 1
Not only does it boil in less than 0 seconds, but it also produces chewy and elastic ramen, which is the first requirement for umami.Moreover, due to the suppressing effect of the added powdered egg white, its elasticity has been improved in-house. It has an effect that lasts for a relatively long time and is less likely to spread. Therefore, by shortening the cooking time from processed noodles to ramen, there is less time for customers to wait in the cafeteria, and it is possible to serve a large amount in a short time, so two employees can serve more than 400 bowls per hour. There are benefits that can be provided.

Procedural amendment (voluntary) June 4, 1980 Kazuo Wakasugi, Commissioner of the Patent Office 1 Indication of the case 1983 Patent Application No. 72965 2 Title of invention Ramen manufacturing method 3 Relationship with the person making the amendment Patent Applicant 4, Agent Address: Reii Building 6, 2-2-14 Kyobashi, Chuo-ku, Tokyo
The number of inventions increased by the amendment 7, the content of the amendment subject to the amendment 1, and the scope of claims are corrected as follows.

Claim 1: To 100 parts of wheat flour, add about 2 parts of salt, about 60 parts of water, and about 60 parts of plain water, and further add 0.3 parts of powdered egg white.
a step of adding 100% of the total amount, mixing and stirring the mixture, and
After aging the above ramen ingredients for at least 1 hour, rolling them out into noodle strips using rolling rollers, and making noodles from the noodle strips using appropriately sized square cutting teeth, and making the raw noodles into noodle strips. After aging in a napkin for about 24 hours, it is boiled in boiling water for about 1 minute, and then dehydrated for about 1 minute in soybean oil at a temperature of 110 to 160 degrees Celsius above the boiling point that does not destroy gluten. After washing this with cold water, dehydrate it in a centrifuge for about 60 seconds, and then for another 60 seconds to 1 hour.
A method for producing ramen noodles, which comprises the steps of drying with hot air for a minute and then radiating heat to produce processed noodles.

2. Correct "60 seconds" t "1 minute" on the last line of page 6 of the specification.

3. “150” on page 7, line 12 and line 16 of the specification
Correct "second" to "one minute".

4. At the end of page 7, line 14 of the specification, the phrase "D conversion is completed." is corrected to "D conversion is also completed."

5. On page 7, line 18 of the specification, the phrase "water is lost," is corrected to "#1 of water is lost, approximately."

6. Line δ at the end of page 6 of the specification: ``Dry with cold air to make processed noodles.'' Instead of ``After drying with hot air, heat is radiated to leave processed noodles.''

”K corrects.

7. At the end of page 8, line 5 of the specification, the phrase "dake de node" should be corrected to "dake de node".

8. On page 8 of the specification, lines 8 to 11, the statement ``It permeates into the noodles......e-processed cod,'' is corrected as follows.

[If you scatter the moisture that adheres to the surface of the noodles and then perform the subsequent hot air drying process for about 60 seconds to 1 minute, the moisture that has penetrated the noodles will evaporate, and the noodles will be dehydrated and the heat will be released. It becomes processed noodles. "9. Add the following sentence after "ru." on page 9, line 11 of the specification.

"In this case, the limit of water content that does not destroy Glue 17 is 4,190?"IQ, correct the statement r/KP J at the beginning of the last page of page 9 of the specification to rlKpJ.

11. In the 8th line of page 10 of the specification, the statement ``Returns to , making it difficult for the ramen to spread.'' is corrected to ``Returns to .''

12. The phrase "dried with cold air" at the end of page 10, line 11 of the specification is corrected as follows.

"After drying with hot air, heat is radiated to reduce the moisture content to the above 430%.
From F to the limit 419 that causes gluten destruction mentioned above?
U15 Page 11 of the specification, line 1 "
Correct the phrase "inhibiting action" to "water absorption inhibiting action."

Claims (1)

[Claims] 1. To 100 parts of wheat flour, add around 2 parts of salt, around 60 parts of water, and around 60 parts of plain water, and add 0.6 parts of powdered egg white.
a step of adding 100% of the total amount, mixing and stirring the mixture, and
After aging the above ramen ingredients for at least 1 hour, rolling them out into noodle strips using rolling rollers, and making noodles from the noodle strips using suitably sized square cutting teeth, and the raw a. After ripening in a napkin for about 24 hours, it is boiled in boiling water for about 1 minute, and then dehydrated for about 60 seconds in soybean oil at a temperature of 110 to 160 ° C above the boiling point that does not destroy gluten. After washing this with cold water,
Dehydrate for about 60 seconds in a centrifuge, then for another 60 seconds.
A method for producing ramen noodles, which comprises the steps of chilling, drying, and kneading for 1 minute.